Who doesn’t love a ripe, juicy, sweet as candy peach? Sardegna has the best peaches of all the land- I might be partial. In Italy it is custom to eat fruit after every meal. Whatever fruit is in season that time of year is served after the meal. In the summer time you find local peaches, figs, cherries, apricots, and grapes. We make weekly trips to the orchards nearby and get cases of peaches that go like hotcakes with our big family To this day my zio Peppo (Guiseppe) is famous for his peach peeling (generally, Italians don’t like fruit with the peel) and cutting skills. Even at my age I still love a freshly prepared peach from him. It’s not that I can’t do it myself, obviously, it’s the love and desire he shows when he does it for me. When I eat that peach, I feel his desire to nourish my heart and show his love. It’s a simple gesture that goes beyond giving someone food. That’s the Italian way- spreading love through food.

Fresh peaches, peach orchard, Sardegna, Italy, summer, local fruit, fresh fruit,

The only other peaches that compare are actually from my neighbors peach tree in Bountiful, Utah. Bountiful is named for the “bounty” of fruits and vegetables it provides. Years ago and still today there are orchards all around the small town. There is even a street called “Orchard” where all the fruit fields filled the properties. When peaches are so divinely delicious I almost feel bad cooking them. I want to highlight the pure raw juicy flavor they hold in their natural state. That’s why I invented this recipe. I wanted to highlight the pure goodness of a peach without baking it. The best part? It’s a no bake pie. Enjoy the taste of summer with this sweet as a peach dessert.
Made with Amore,
Elena

Peach pie, fresh peaches, graham crackers, Bountiful, Utah, summer baking, no bake pie, best peach pie,

Ingredients:
4-5 large peaches- peeled and sliced
1 pint of heavy whipping cream- whipped and sweetened to taste
1 recipe graham cracker crust
1 recipe custard

Graham Cracker Crust*:
Ingredients

1 1/2 cups finely ground graham cracker crumbs (I like to use Annie’s Organic Honey Graham brand)
1/3 cup white sugar (I do not add sugar to my crust at all but some like it sweeter)
6 tablespoons butter, melted
1/2 tsp ground cinnamon

Directions

  1. In a food processor, mix graham cracker crumbs, sugar (if using), melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
    *double recipe if you like thicker crust
    Set aside.

Custard:
Ingredients

6 Tbs of sugar (divided in two parts)
6 Tbs flour
1/4 tsp salt
2 Cups whole milk
2 egg yolks (save egg whites)
1 1/2 tsp pure vanilla extract
1 Tbs butter

Directions

  1. Beat egg whites and 3 Tbs sugar until stiff. Set aside.
    Mix 3 Tbs sugar, flour, and salt in a large sauce pan until combine.
    Turn on heat to medium and add milk. Whisk for about 5 minutes on medium until thick. The time may vary slightly depending on stove temperature. Do not leave alone or it will burn.
  2. Remove from heat and then add the egg yokes whisking continuously (if you keep it on heat it could turn into scrambled eggs)
  3. Once egg yokes are fully incorporated into the mixture, place back on the heat continuing to whisk until it comes to a boil. Add vanilla and butter and stir until combined. Remove from the heat.
  4. Fold egg whites into hot mixture.
  5. Assembly: Fill prepared graham cracker crust with thick layer of fresh peaches. Pour custard over peaches. Cover with plastic wrap and let set in fridge for 2-4 hours (up to 24 hours in advance). Before serving add mounds of freshly whipped cream and a few slices of fresh peaches for decoration.
    Enjoy!!
Peach, Peach pie, summer, peach custard, sugar, butter, graham crackers, peaches, summer dessert

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena

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Peachy Custard Pie

Peachy Custard Pie

  • Author: Elena
  • Category: Dessert

Description

Who doesn’t love a ripe, juicy, sweet as candy peach? It’s a no bake pie. Enjoy the taste of summer with this sweet as a peach dessert.


Scale

Ingredients

45 large peaches- peeled and sliced
1 pint of heavy whipping cream- whipped and sweetened to taste
1 recipe graham cracker crust
1 recipe custard

Graham Cracker Crust*:

1 1/2 cups finely ground graham cracker crumbs (I like to use Annie’s Organic Honey Graham brand)
1/3 cup white sugar (I do not add sugar to my crust at all but some like it sweeter)
6 tablespoons butter, melted
1/2 tsp ground cinnamon

Custard:

6 Tbs of sugar (divided in two parts)
6 Tbs flour
1/4 tsp salt
2 Cups whole milk
2 egg yolks (save egg whites)
1 1/2 tsp pure vanilla extract
1 Tbs butter


Instructions

Graham Cracker Crust*:

In a food processor, mix graham cracker crumbs, sugar (if using), melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
*double recipe if you like thicker crust
Set aside.

Custard:

  1. Beat egg whites and 3 Tbs sugar until stiff. Set aside.
    Mix 3 Tbs sugar, flour, and salt in a large sauce pan until combine.
    Turn on heat to medium and add milk. Whisk for about 5 minutes on medium until thick. The time may vary slightly depending on stove temperature. Do not leave alone or it will burn.
  2. Remove from heat and then add the egg yokes whisking continuously (if you keep it on heat it could turn into scrambled eggs)
  3. Once egg yokes are fully incorporated into the mixture, place back on the heat continuing to whisk until it comes to a boil. Add vanilla and butter and stir until combined. Remove from the heat.
  4. Fold egg whites into hot mixture.
  5. Assembly: Fill prepared graham cracker crust with thick layer of fresh peaches. Pour custard over peaches. Cover with plastic wrap and let set in fridge for 2-4 hours (up to 24 hours in advance).

Notes

Before serving add mounds of freshly whipped cream and a few slices of fresh peaches for decoration.

Keywords: peach custard pie, peach pie, custard pie, sweet recipes